Beans — Production in Eastern Europe

Eastern Europe: Beans — Production was 290 1000 t in 2023. ▲ Rising

Latest (2023)
290 1000 t
Change on year
down 17.8%
Rank
22nd
of 31 groups
All-time high
504 1000 t
in 2017
All-time low
253 1000 t
in 2010
Years of data
14
2010–2023

Beans — Production in Eastern Europe, 2010–2023

02004006002010201620232010: 253 1000 t2011: 275 1000 t2012: 323 1000 t2013: 329 1000 t2014: 474 1000 t2015: 456 1000 t2016: 431 1000 t2017: 504 1000 t2018: 395 1000 t2019: 319 1000 t2020: 335 1000 t2021: 357 1000 t2022: 353 1000 t2023: 290 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Eastern Europe recorded 290 1000 t for beans — production in 2023.

The figure is down 17.8% on the previous year and down 11.9% over ten years.

Over the whole period, beans — production in Eastern Europe peaked at 504 1000 t in 2017 and was at its lowest, 253 1000 t, in 2010.

That places Eastern Europe 22nd out of 31 groups with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 375.9 1000 t 253 1000 t 504 1000 t 10
2020s 333.75 1000 t 290 1000 t 357 1000 t 4

Countries ranked near Eastern Europe

  1. 19 Democratic Republic of the Congo 276 1000 t compare
  2. 20 Belarus 261 1000 t compare
  3. 21 Türkiye 240 1000 t compare
  4. 22 Malawi 235 1000 t compare
  5. 23 Australia 181 1000 t compare
  6. 23 Australia and New Zealand 181 1000 t compare
  7. 25 Nicaragua 177 1000 t compare

See the full ranking of 152 places →

More agriculture & rural data for Eastern Europe

All data for Eastern Europe →

Frequently asked questions

What is beans — production in Eastern Europe?
Beans — production in Eastern Europe was 290 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest beans — production recorded in Eastern Europe?
The highest recorded value was 504 1000 t in 2017.
What is the lowest beans — production recorded in Eastern Europe?
The lowest recorded value was 253 1000 t in 2010.
How does Eastern Europe rank for beans — production?
Eastern Europe ranks 22nd out of 31 groups with data for 2023.
Is beans — production rising or falling in Eastern Europe?
Over the last ten years it is down 11.9%. The long-run trend across the full record is rising.
Where does this Eastern Europe data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Beans — Production. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Beans — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
152 places, 1,965 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.